Raspberry Cream Puffs

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.

2. 2

   In a saucepan, bring the water, butter, honey and salt to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms into a smooth ball that comes off the sides of the pan.

3. 3

   Place the saucepan over low heat and cook, stirring constantly, for about 2 minutes or until the mixture forms into a soft and sticky ball. Remove from the heat and let cool for 1 minute.

4. 4

   In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring well between each addition until the dough is smooth.

5. 5

   With a 30 ml (2 tbsp) ice cream scoop or with a pastry bag fitted with a 2 cm (3/4-inch) plain tip, shape 24 balls of dough on the baking sheet, spacing them evenly. Run the scoop under cold water between each ball to prevent the dough from sticking.

6. 6

   Bake for 30 minutes or until the choux are golden brown. Reduce the oven temperature to 165 °C (325 °F) and continue baking for 20 minutes. Let cool completely. With a bread knife, cut the top of the choux and set aside for assembly. Remove any moist dough inside the choux.